Instant pot chicken and dumplings

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Course: Main Course

Keyword: chicken, chicken and dumplings, healthy poultry, pressure cooker

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: servings

Author: Chef Abbie Gellman RD

1 tablespoon baking powder
1 ¾ cups plus 1 tablespoon all-purpose flour or whole wheat pastry flour divided
1 1/2 teaspoon kosher salt divided
3 tablespoon fresh thyme divided
3 tablespoon fresh sage minced, divided
2 tablespoons unsalted butter melted
1 cup whole milk
1 tablespoon canola oil
1 onion diced
2 carrots diced
2 celery stalks diced
1 potato diced
2 cloves garlic minced
¼ teaspoon ground black pepper
2 cups no salt added chicken stock
½ cup white wine
1 ½ pounds boneless skinless chicken thigh and/or breast, cut into 1-inch pieces
1 cup frozen peas
1/3 cup parsley chopped

In a bowl, mix together baking powder, 1 ¾ cups flour, ¼ teaspoon kosher salt, 1 tablespoon thyme, and 1 tablespoon sage. Stir in butter and milk and mix until combined well.
Set an Instant Pot to saute and add oil. Add the onion, carrot, celery, potato, pepper, and remaining ¾ teaspoon kosher salt and cook, stirring occasionally, for 4-5 minutes. Add garlic and saute 30 seconds. Add the remaining thyme, sage, and 1 tablespoon flour and cook, approximately 30 seconds. Add stock and wine and stir, deglazing the pot and scraping up any brown bits. Add the chicken and peas and turn off the Instant Pot.
Carefully drop the dough in 2-tablespoon-sized mounds (similar to a golf ball) into the pot, spacing evenly. There should be approximately 8-9 dumplings.
Lock the lid and set the Instant Pot to pressure cook on high for 3 minutes. Quick release pressure. Spoon dumplings and soup into bowls and garnish with parsley.